Chef Laura’s Grilled Deer Heart Recipe

Grilled deer heart can be a treat when done correctly, and this recipe from Chef Laura Pole will teach you how to succeed.

| September/October 2020


Recipe courtesy of Laura Pole.

If you plan to use grilled deer heart in fajitas, be careful not to overheat the meat. Refrigerate any leftovers, which you can later cut into bite-sized pieces for salad.

Yield: 2 servings.


  • 1 tablespoon olive oil
  • 2 teaspoons dry red wine or red balsamic vinegar
  • 1 large clove garlic, minced, or 1/2 teaspoon granulated garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 venison heart
  • Salt and pepper, to taste


1. Combine olive oil, wine, garlic, onion powder, and oregano in a marinating bowl.  

2. Slice heart into 1/2-inch-thick rounds, and immerse in marinade.

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